Name: Dairy-Free Cheddar-Style Macaroni and Peas
Ingredients: ½ cup cashew milk or other dairy alternative; 7.1 ounces (200 grams) cheddar-style (dairyfree) block, cubed (try Daiya brand); ½ teaspoon Dijon mustard; 1 teaspoon Bragg Liquid Aminos; ½ teaspoon salt; 1 cup dry whole-grain or gluten-free macaroni; ½ cup frozen peas, rinsed under warm water

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How this works

Dairy-Free Cheddar-Style Macaroni and Peas

Lactose avoiders and vegans can say yes to macaroni and cheesy taste with this quick and easy twist on mac ’n’ cheese.

Course: Entree

Keyword: dairy free, macaroni, peas

Author: Kimberly Lord Stewart

Ingredients

½ cup cashew milk or other dairy alternative
7.1 ounces (200 grams) cheddar-style (dairyfree) block, cubed (try Daiya brand)
½ teaspoon Dijon mustard
1 teaspoon Bragg Liquid Aminos
½ teaspoon salt
1 cup dry whole-grain or gluten-free macaroni
½ cup frozen peas, rinsed under warm water

Instructions

In a small saucepan, add cashew milk and cubed cheddar-style block.
Heat over low heat and stir until melted.
Add mustard and aminos. Stir and keep warm over low heat.
Bring a medium pot of water to a boil. Add salt, macaroni and peas. Cook al dente. Drain, and mix into the sauce. Serve right away.

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